I’m a fan of recipes whose results have family and friends thinking you’ve spent hours slaving away to create the delicious meal they’re so eagerly eating, but which in reality was a snap to make.
One such example are enchiladas, a Mexican dish that you can think of as burritos smothered in spicy sauce and then baked until soft and hot – a bubbly bit of cheese heaven. Like their tortilla-clothed brethren, enchiladas can be filled with any manner of goodies, from just cheese at their simplest to chicken, carnitas, or even lobster at the other end of the spectrum.
But making traditional enchiladas has its downsides, namely getting the tortillas pliable enough to roll in the first place, not to mention the messiness involved when it comes to rolling the things.
Enter the enchilada casserole. You get all the delicious benefits of a regular enchilada, but in an easier-to-make, easier-to-serve format. The dish is made by simply layering tortillas with cheese, sauce and your favorite ingredients (a perfect way to use leftover meat, chicken, veggies, etc.).
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